Email to Cat      

Brown Butter and Vanilla Waffles

Source of Recipe

From "My Family Table" by John Besh


Recipe Introduction

"You certainly don't need to make the batter a day ahead, but honestly it will work better if you do; a natural fermentation takes place that allows the batter to develop a yeasty flavor. Also, I don't have time in the morning to measure out the ingredients for the batter, so it's much more convenient to have it ready when I get up. If there's no waffle iron at hand, feel free to turn this batter into pancakes."

List of Ingredients

â—¦ ½ cup (1 stick) butter, plus more for the waffle iron
â—¦ 1 ¾ cups flour
â—¦ ¼ cup sugar
â—¦ 1 tablespoon baking powder
â—¦ ½ teaspoon salt
â—¦ 2 eggs, beaten
â—¦ 2 cups buttermilk
â—¦ 1 teaspoon vanilla


Recipe

A day ahead, cook the butter in a small saucepan over medium heat, stirring, until the aroma is delicious and the color is a rich mahogany. Remove the pan from the heat and reserve.

In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a well in the dry ingredients and add the eggs, buttermilk, and vanilla. Then add the browned butter and stir together to combine well. Cover the bowl and refrigerate overnight if possible.

The next morning, butter a waffle iron and heat up.
Ladle in the batter and cook in batches until the waffles are golden and crisp. Serve immediately.

Serves 6